Engineered Cooking

1. Preheat the oven to 425 °F.

2. Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 1 ¼ inches, and add these to a separate bowl with the cauliflower leaves, if you have any, and the onion. Toss everything together with 2 tablespoon of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking sheet. Roast for about 20 minutes, until cooked through and golden brown. Remove from the oven and set aside to cool.

3. Once cool, put the roasted vegetables into a large bowl with the 3 tbsp/50ml oil, the grated cauliflower, and parsley, mint, tarragon, pomegranate seeds, pistachios, cumin, and lemon juice, along with ¼ tsp salt. Toss gently, just to combine, then transfer to a platter and serve.